Effect of Sowing Dates and Varieties on Growth and Yield of Broccoli under Acidic Soil Condition of Sylhet

This experiment was conducted during October, 2013 to March, 2014 in the experimental field of Department of Horticulture, Sylhet Agricultural University (SAU), Bangladesh. The objective was to evaluate the effect of three planting dates (30 October, 15 November and 1 December) on growth, yield and yield attributes of three broccoli varieties (Premium, BR001 and BR002) under acidic soil condition of Sylhet. The two factors field experiment was laid out in Randomized Complete Block Design (RCBD) with three replications. Broccoli planted on 30 October recorded the minimum number of days to first curd harvest (64.77), the tallest plants at harvest (62.76 cm) with denser leaves (17.90), the highest primary curd weight (142.75 g) with increased curd length (11.93 cm), the maximum curd yield of both primary (5.29 t/ha) and secondary (5.24 t/ha). Variety Premium was the earliest in curd initiation (50.33 days) and curd harvest (64.44 days). Premium had the highest number of leaves at harvest (16.07), the maximum primary curd weight (207.59 g) with increased curd length (12.18 cm) and curd diameter (14.28 cm). The highest primary curd yield (7.70 t/ha) and secondary curd yield (4.02 t/ha) of Premium variety out yielded the other two varieties in this experiment. Interaction effect showed that the variety Premium planted on 30 October showed the best performance in primary curd weight (274.13 g), primary curd yield (10.17 t/ha) and secondary curd yield (8.43 t/ha). Therefore, the variety Premium can be recommended to cultivate at 30 October planting date under acidic soil condition of Sylhet.

A comparative evaluation of probiotic formulations in prevention of dental caries A clinical study

Background: Caries is a multifactorial disease, microbes being an important etiological factor. “Probiotics” are nonpathogenic microbes which can stimulate health-promoting flora and suppress pathogens. It's the era of prevention, clinical approach toward prevention by altering bacterial ecology is the need of the hour. The aim of the study was to evaluate anticariogenic effect of probiotic curd (Amul's Probiotic Dahi) containing Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in 6–12 years of age group. Materials and Methods: This was a prospective, randomized, nonblinded study conducted on school children aged between 6 and 12 years having Decayed, Missing, and Filled Teeth and/or deft ?2. Selected subjects were divided into two groups of 31 each, study group received probiotic curd (“Amul's Probiotic Dahi”) two times a day in a quantity of 100 g, respectively, for 21 days and control group did not receive any intervention. Salivary Streptococcus mutans count and salivary pH estimation were done at the baseline, after 7 days and at the end after 24 days, for comparison. Results: No statistical difference was seen in salivary S. mutans count between both groups, after intervention of 7 days. However, there was significant difference in salivary S. mutans count at the end of 24 days. There was no statistical difference in salivary pH between both groups. Conclusion: The present study concludes that probiotics substitute decreases salivary S. mutans count after continuous consumption for 3 weeks and there is no short-term effect on salivary pH.

Functional Properties of Heavy Metal Tolerant Probiotic Strains Isolated from Curd

The two heavy metal tolerant bacterial isolates L. fermentum SN_4 and L. rhamnosus SN_6 were identified (isolated from curd samples) which were found to be potentially resistant to Cr6+, Pb2+ and Cd2+ under study. Both the isolates were resistant to simulated gastric juices at pH 2.0 and 3.0 at 0 hours and survived well more than 50% in 0.2%, 0.3%, 0.5% and 1.0% bile salt solution but the isolate L. rhamnosus SN_6 showed the best survival at all the concentrations of bile salt. These two isolates showed poor antagonistic agent activity against the four pathogenic bacteria viz. E. coli, B. cereus, S. typhimurium and V. cholera. L. fermentum SN_4 showed resistant to all antibiotic except clindamycin and azithromycin, on the other hand, L. rhamnosus SN_6 was found resistant to clindamycin and tetracycline only. Also, they were found to be haemolytic negative which proved them to be a potential probiotic.

Effect of goat lipase on sensory properties of curd / Efeito da lipase de cabra nas propriedades sensoriais da coalhada

Curd is one the main dairy products in Iran with high nutritional value. People tend to consume traditional products with special taste and odour and this has led industrial manufacturers to use some additives to adopt the sensory properties similar to traditional ones. Animal lipase is a good choice with three sources including calve, lamb and kid ones which create perfect taste and aroma. The aim of this study was to evaluate the effect of kid goat lipase at 5 levels (0, 50, 100, 150, 200 ppm) on some physic-chemical and sensory properties of curd in batch system. Results showed that addition of enzyme improved sensory properties and the highest score was gained in treatment containing 150 ppm of lipase.

A coalhada é um dos principais produtos lácteos no Irã com alto valor nutricional. As pessoas tendem a consumir produtos tradicionais com gosto e odor especiais e isso levou os fabricantes industriais a usar alguns aditivos para adotar as propriedades sensoriais semelhantes às tradicionais. A lipase animal é uma boa escolha com três fontes, incluindo bezerro, cordeiro e cabrito que criam sabor e aroma perfeitos. O objetivo deste estudo foi avaliar o efeito da lipase de cabrito em 5 níveis (0, 50, 100, 150, 200 ppm) em algumas propriedades físico-químicas e sensoriais da coalhada no sistema de lote. Os resultados mostraram que a adição de propriedades sensoriais melhoradas enzimáticas e a maior pontuação foi obtida no tratamento contendo 150 ppm de lipase.

Milk coagulation properties and methods of detection / Propriedades de coagulação do leite e métodos de detecção

ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

RESUMO: Uma das etapas mais importantes na fabricação de queijos é o processo de coagulação. O conhecimento dos parâmetros envolvidos nesse processo desempenha um papel tecnológico importante para a indústria de laticínios. O leite de diferentes espécies de ruminantes varia em termos de capacidade de coagulação, pois são influenciados pela composição e principalmente pelas variantes genéticas da caseína. Estas características podem ser avaliadas por meio de dispositivos mecânicos e/ou ópticos, tais como, a Análise Lactodinamográfica e a Espectroscopia de Reflectância do Visível ao Infravermelho Próximo (NIR) e Médio (MIR).

Highly Fluorescent Carbon Nanoparticles for Sensitive Detection of IronⅢ / 分析化学

A simple preparative strategy was proposed for the preparation of water-soluble, bright blue-emitting carbon nanoparticles ( CNPs ) at different temperatures by hydrothermal treatment using bean curd residue as carbon source for the first time. When the temperature reaches 240 ℃, quantum yield ( QY) can be up to 15. 24%. Most importantly, such fluorescent CNPs can be served as an effective sensing platform for label-free sensitive and selective detection of Fe3+ions with a detection of limit as low as 50 nmol/L, which is nearly 2 orders of magnitude lower than the maximum level of Fe3+ions in the drinking water permitted by the European Community. These outstanding properties give promising potential for reliable detection of Fe3+ in intracellular fluid and water samples, even bioimaging and optical imaging without being hazard in the future.

Potentialities of newly isolated Bacillus subtilis and Lactobacillus sp for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds.

Two Bacillus sp. were isolated from the local fermented milk and identified on the basis 16S rRNA sequence profile as Bacillus subtilis AKL1 and by biochemical process as Lactobacillus acidophilus AKL2. These isolates were used as fresh inoculums for curd preparation individually and in combinations. Different physico-chemical and therapeutic properties of the newly prepared curd were examined and compared with marketed local (sweet and sour) and branded (Mother Dairy and Thackar) curds. The total hydrolyzed peptides, free amino acids, lactic acid were significantly higher, whereas, total solid, ash content, syneresis and free reducing sugar were lower in the curd prepared by a mixture of AKL1 and AKL2 (0.5:0.5, v/v). The antioxidant activity against ABTS+, DPPH•, OH• and Fe3+ were also higher in the newly formulated curd. Polyphenols (85.5µg/g), flavonoids (12.5µg/g) and free aromatic amino acids contents were also higher in AKL1+AKL2. All these components prevent excess protein oxidation that was revealed by SDS-PAGE. The curd also exhibited potent antimicrobial activity against some entero-pathogens like Clostridium perfringens, Escherichia coli, Shigella dysentery, Vibrio cholerae and Staphylococcus aureus. It can be concluded that the combination of these Lactobacillus sp. will be a fruitful inoculum for the preparation of curd having better health promoting effects.

Probiotics for future caries control: A short-term clinical study.

Objectives: To compare mutans streptococci levels in saliva, before and after consumption of probiotic ice-cream and curds. Materials and Methods: Forty caries free children in the age group of 12-14 years were selected and equally divided into four groups I, II, III, IV. Children in group I and II were given 100 ml probiotic ice-cream and plain ice cream respectively and group III and IV were given 100 ml probiotic curd and plain curd respectively for a period of 7 days. Saliva samples were assessed at baseline, 1 hour after consumption and after 7 days intervention period using Mitis salivarius Bacitracin agar. The number of colonies was counted and subjected to statistical analysis. Results: The study revealed a reduction in salivary mutans streptococci (MS) counts after 1 hour in all the groups. However after 7 days, probiotic ice-cream and curd showed a statistically significant (P < 0.001) reduction in MS counts as compared to the control ice cream and curd. The difference in the reduction of MS counts with probiotic ice-cream and probiotic curd at 1 hour and 7 days was not statistically significant. Conclusion: The use of probiotic products could be an alternative strategy of displacing pathogenic microorganisms by probiotic bacteria and can thus be exploited for the prevention of enamel demineralization.

MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF CURD CHESSE SOLD IN THE STATE OF ALAGOAS (BRAZIL)

The present study aimed to evaluate the microbiological and physicochemical quality of curd cheese commercialized in Alagoas (BRAZIL). Thirty samples were collect during a fi ve months period in six points of sale. It was estimated the number of coagulase-positive Staphylococcus and coliforms, as well as the presence of Salmonella spp. and Listeria monocytogenes. Regarding physicochemical characteristics, pH, fat content and humidity were evaluated. Among the thirty analyzed samples, 20 (66.6%) were in accordance with Brazilian legislation parameters for coliforms, while 10 (33.3%) surpassed those limits. For coagulase-positive Staphylococcus 15 samples (50%) showed values above the allowed by legislation. None of the samples analyzed harbored Salmonella spp. or Listeria monocytogenes. Regarding physicochemical parameters, the average values observed were of 5.89 for pH, 23.6% for fat content and 46.96 g/100 g for humidity. Overall, the results obtained refl ect the poor hygienic conditions observed from manufacture to commercialization, pointing towards a potential health risk for curd cheese consumers. Furthermore is necessary to regulate physicochemical standards for curd cheese fabication.

Effect of fermented soybean curd residue (FSCR; SCR-meju) by aspergillus oryzae on the anti-obesity and lipids improvement / 한국영양학회지

In this study, we designed to confirm the dietary effect of anti-obesity of fermented soybean curd residue (FSCR; SCR-Meju; Biji-meju) by A. oryzae, which is well known as a Korean traditional meju microbe. We observed that body weight gain, serum and hepatic lipid profile, as well as the activity of ROS generating enzyme and ROS scavenging enzyme in high-fat diet induced obese mice fed experimental diet (SCR and SCR-meju). Body weight gain and epididymal fat weight of HC (high-fat diet control) was markedly higher than that of NC (Normal control). Conversely, body weight gain and epididymal fat weight of the SCR (Biji) and SCR-meju (Biji-meju) group was significantly lower than that of HC; these of the SCR-meju group was lower than that of the SCR group. Furthermore, serum TG and total-cholesterol and LDL-cholesterol contents of SCR and SCR-meju groups were lower than that of HC, and HDL-cholesterol level of the SCR-meju group was significantly higher than that of HC. In conclusion, although precise mechanisms of the antiobese effects of SCR-meju in this study are unknown, the present study provides an experimental evidence that SCR-meju may prevent obesity and obesity related metabolic syndromes, such as hyperlipidemia, hypertension and diabetes, and liver disease by high-fat diet. Nevertheless, further study in this filed will be needed.

Effects of milk curd on saliva secretion in healthy volunteer compared to baseline, 2% pilocarpine and equivalent pH adjusted acetic acid solutions.

Background: Dry mouth is a common clinical problem, and different products have been proposed to improve it. In this investigation, the effects of "milk curd" on the amount of saliva secretion were studied. Materials and Methods: A total of 32 patients (aged 20-30) were selected from healthy volunteers. Milk curd concentrations of 0.5, 1, 2 and 4%, and 2% pilocarpine were prepared as drops. The impact of the drugs on the saliva weight was assessed after 1-5 min. To determine the effects of the pH of the milk curd on the amount of saliva secretion, different concentrations of acetic acid were used. Results: At the end of the first minute, the differences between the data for all groups were statistically significant, and the difference between the 2% and 4% milk curd groups was higher than the others (P < 0.0001). The differences in the amount of the saliva secreted at the end of the second minute between the baseline and 4% milk curd groups and between the 0.5% and 4% MC groups were significant (P = 0.006 and P = 0.025, respectively). In total, there was no significant difference between the effect of various pH treatments and the amount of baseline saliva secretion. Conclusion: Milk curd has a significant local impact, and the saliva increase depends on the dose. It seems that this effect is not only related to its acidic taste. As a result, factors other than pH are involved in the effect.

mRNA and protein expressions of TGF-β1 in spinal cord injuries and their significance after transplantation of activated microglia / 中华创伤杂志

Objective To investigate mRNA and protein expressions of TGF-β1 and their signifi-cance in injured spinal cord after transplantation of activated microglia. Methods Wistar rat model of spinal cord injury was made by using modified Allen's method. Then, the activated microglia was trans-planted into spinal cord injury models tu detect mRNA and protein expressions of TGF-β1 in the spinal curd. Results The mRNA and protein expressions of TGF-β1 in control group were significantly lower than that in test group (P<0.05). Conclusion Transplantation of activated microglia to the impaired spinal cord in rats can increase the mRNA and protein expressions of TGF-β1. The up-regulated expres-sion of TGF-β1 in spinal cord may play a role in promoting the recovery of spinal cord, when the activated microglia may be the main saurce of TGF-β1.

Cytokine response to dietary rehabilitation with curd (Indian dahi) & leaf protein concentrate in malnourished children.

Background & objectives: Protein energy malnutrition (PEM), an important cause of secondary immune deficiency, is associated with several abnormalities in the immune system including cytokine production. In the present study cytokine levels (both pro- and anti-inflammatory) were evaluated in protein energy malnourished children following nutritional rehabilitation with curd (Indian dahi) and leaf protein concentrate (LPC). Methods: Eighty moderately and severely malnourished children, 1-5 yr of age, received the WHO recommended diet for severe malnutrition, modified according to local dietary habits, containing in addition either curd or micronutrient-rich leaf protein concentrate, for a period of 15 days. Cytokine levels [tumour necrosis factor α (TNFα), interferon γ (IFNγ), interleukin-10 (IL-10), interleukin-4 (IL-4)] were measured before and after dietary rehabilitation. Results: The baseline cytokine levels (TNFα, IFNγ, IL-10 and IL-4) were high in malnourished children. Both the diets caused an increase in serum pro-inflammatory (TNFα, IFNγ), and anti-inflammatory (IL-10) cytokine levels after nutritional rehabilitation. The increase in IL-10 was significant in children receiving curd. There was an insignificant fall in IL-4 levels with both the diets. The cytokine response was comparable in children with moderate and severe malnutrition, as also in children < 2 yr to those between 2-5 yr. Interpretation & conclusions: The study suggests that cytokines (TNFα, IFNγ, IL-10 and IL-4) may serve as biological markers to assess the effect of functional foods like curd or LPC on immunity in malnutrition. Curd may help to maintain the balance in cytokine production by increasing the production of IL-10, and may be considered in place of milk in the nutritional rehabilitation of malnourished children.

A COMPREHENSIVE STUDY ABOUT THE INFLUENCE OF SOYBEAN ON BIOAVAILABILITY OF NON-HEME IRON IN DIET / 营养学报

A series of research results on the influence of soybean to the bioavai?lability of non-heme iron in diet are reported. It is proved that Soybean and some of its products decrease the bioavailability of non-heme iron in diet by human observation and animal experiments. This result is due to insufficient control over the inhibitors and utilization of the enhancers of the bioavailability of iron in soybean itself.Experiments show that through some special treatment processes such as sprouting, fermenting and making bean curd, the above disadvantages may be effectively reduced and remarkably increase the bioavailability of the non-heme iron. These conclusions possess both theoretical and practical meaning for full utilization of soybean protein and effective prevention of iron deficiency anemia.